I have a list of recipes and ideas, forever growing and ever ambitious. Yet, and through all fault of my own (too much time spent on Netflix and with my hand in the cookie jar), I have neglected to tackle the majority of them… let’s say 99.9% of them actually. Things like that beautiful pizza bianca with courgette flowers and anchovies that I had in Rome, slow braised beef short rib that I tried at a restaurant a few months ago, scallops on cauliflower purée and that no-knead sourdough loaf that I read about one entire year ago have all been forgotten and relegated to that pointless list of mine.
But not any more my friends as today is a new day. Enter the Sunday project, a challenge to myself to spend more time in the kitchen experimenting and finally getting through that damn list, starting with gnocchi.
Truth be told I am a big gnocchi fan. One of the best I’ve ever had was tossed in the most delicious cream and Gorgonzola sauce man has and will ever know. Also, I’m kind of not so seriously honing my Italian cooking skills in anticipation of moving in with my beau, whose mother is basically the epitome of an Italian mama and whose meatballs/lasagna/carbonara/everything are unbeatable. SIGH. Anyway, peas and ricotta it shall be, because that’s probably one of the best flavour combos ever.
Were these easy to make? Yes, although they do take time. Were they worth the effort? HELLS YEAH! I’ve never felt so ballin’, eating homemade gnocchi for lunch on a Sunday like a boss.
Anyone else conquer a big dog recipe this weekend? If you did, pat yourself on the back and buy yourself a shot. Kudos.
Gnocchi with Peas + Ricotta
For the gnocchi:
Zest of 1/2 lemon
2 thyme sprigs, leaves only
Pinch of salt
1 egg, beaten
60g unsalted butter
100g peas, defrosted if using frozen
2-3 thyme sprigs
Parmesan to serve
Preheat the oven to 200°c
Pierce the potatoes all over and bake in the oven for 1 1/4 – 1 1/2 hours.
Remove the flesh of the potatoes and mash until smooth. Add the lemon zest, thyme leaves, flour and salt and work together with a wooden spoon. Add the beaten egg and mix until just incorporated. Tip the mix out onto a well floured surface and knead gently for about 30 seconds until a smooth dough has formed.
Cut the dough into 4 pieces and roll each one out into a long sausage shape about 1.5cm thick. Cut each length into 1 inch pieces and set aside on a floured board or surface. Using a gnocchi board or fork if you don’t have one, and using your thumb press one side of each piece of gnocchi into it, then roll the top edge back towards the middle. Continue until you’ve done this to all of them.
Bring a pan of lightly salted water to boil and drop in half of the gnocchi. Once they float to the top leave for a further 15 seconds before removing with a slotted spoon. Set aside while you cook the rest of the gnocchi.
In a large frying pan melt the butter until it begins to crackle and brown then tip in the gnocchi, peas and thyme. Sauté for a few minutes, remove from the heat and crack over some black pepper.
Serve with small dollops of fresh ricotta, olive oil, extra thyme and a sprinkling of grated parmesan.
Adapted from here